Cascatelli Primavera

Ingredients

• 1 pound asparagus, ends snapped
• 2 tablespoons unsalted butter
• 1 pound frozen peas
• A handful of pea shoots
• 1/4 cup thinly sliced spring onion, white part only (or use shallot)
• 2 green garlic cloves, finely chopped
• 1/2 teaspoon fine sea salt, more as needed
• Black pepper, more as needed
• 12 ounces Cascatelli
• Juice and zest of 1 lemon
• 2/3 cup grated Parmigiano-Reggiano, at room temperature
• 1/2 cup crème fraîche or whole milk Greek yogurt, at room temperature
• 3 tablespoons finely chopped parsley
• 1 tablespoon finely chopped mint

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